Coconut Cloud Cake with Pineapple Flowers

There is something rather sensual about working with eggs. As a testament to the yolk, there has been a parade of custards, curds, ice cream, pound cakes and pâte sablée in my kitchen boudoir lately that all successfully elicited moans of pleasure. I was not anticipating the extent of my attraction, however, to the dessert that came from all the whites that were left over. This light yet sumptuous 'cloud' cake, with its layers of sponge and abundance of coconut-y meringue, won my heart and the hearts of those who tried it. It prompted the licking clean of plates, adamant promises to not share with a significant other, and the comment: "This is the cake I didn't know I wanted, but I wanted it - so badly!"

Individual Pineapple Upside-Down Cakes with Coconut Whipped Cream

Should you bring these individual pineapple upside-down cakes to the office potluck, Mr. Draper may want to see you in his office and ask you huskily to close the door. In the spirit of Mad Men's return and inspired by a post by my blogging friend Jen from Juanita's Cocina, I've reinterpreted this retro dessert table staple into a single-serving mini-cake that has the ability to unfasten garters and deliciously fill out pencil skirts with its caramelized bottom. Paired with a  mound of coconut whipped cream, these little cakes are comfortingly dense and undeniably seductive.